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Tuesday, June 25, 2013

Coconut Jam and Blackberry Scones

I was listening to Billie Holiday a few days ago. Her voice soothes me in my solitude.I've been at home this week and in a truly wildly, strange and horrible turn of events, I've decided to stay at home for a while. On the first day, I felt triumphant! The second day, I felt strategic; the third day, I felt lost and I desperately found a million things to do...which included coconut cajeta.On this fourth day, I felt lonely with nothing to console me except for the pleasant voice of Nigella Lawson on TV. I wanted to make a quick breakfast that was comforting and sweet and since I wont be getting a paycheck in a while, used up some of the fruit I had in stock. I needed something that I could eat just one of. Or two. Something I could eat with that creamy coconut jam and enjoy with a cup of coffee, out on my patio all by myself.Blackberry scones, you have made my morning. Coconut jam, you are so lovely. Thanks for hanging out with me today. Love, Mariel

1.In a large bowl, whisk together the dry
ingredients and set aside. In a small measuring cup, whisk the egg and then
pour half of it into a smaller bowl for the egg wash. Add the buttermilk and
vanilla to the egg and set aside.

2.Cut the butter into the flour mixture using a pastry
cutter or by working quickly with your fingers to create coarse crumbles.

3.Pour the egg and buttermilk mixture into the
flour and toss gently with your fingers to incorporate just until everything
comes together. Add the blackberries.

4.Drop the dough out onto a floured surface and
gently knead about 10-15 times until everything is uniform. Form the dough into
a disc and gently dust a rolling pin.

5.Roll the dough to about ¾ of an inch to about an
inch and cut rounds with a 2 ½ inch biscuit cutter. Set 2 inches apart on a
lined baking sheet.

6.Mix 1 Tbsp. of water in with the remaining egg
and brush over the tops of the scones and then sprinkle generously with
granulated sugar.

Note: I use my coarse, Mexican, “Azucar
Morena” that has a great molasses-y scent, and I have stuck in a few leftover
vanilla pods into make an aromatic vanilla sugar. It is available in the
Hispanic section of the supermarket. Or, if you cannot find it, just use
organic cane sugar.

7.Bake for 14-18 minutes or until the tops are a
light, golden brown.

*To double this recipe, use 2 whole eggs and remove only
about a tablespoon of beaten egg for the egg wash. Everything else can be
simply doubled.

Coconut JamMakes 1
Cup

AKA coconut cajeta and coconut dulce de leche and it is totally vegan!

1 can (15oz.)Coconut
milk-I used Chakoh

¾ cupBrown
Sugar, Packed

½ tsp.Salt

1.In a bowl, stir together all of the ingredients
until the sugar is just about dissolved. Pour into at least a 4 quart pot.

2.Turn the heat onto medium high and bring to a
boil, stirring occasionally. The milk will bubble up and then slowly subside
with gentle, occasional stirring.

3.Lower the heat to medium so the mixture is at a
rapid simmer. Continue stirring every few minutes to make sure the bottom does
not scorch for about 12-15 minutes.

4.Remove from the heat and pour through a strainer
to get out any scorched bits and pour into a glass or heatproof bowl to cool.
Once it has cooled a bit, but is still liquid, pour into a glass jar and chill
completely. Store in the refrigerator for about 2 weeks with the jar covered
tightly.

You can easily double this recipe, just adjust the cooking
time to about 5-7 minutes longer.

This is an unusually sad post. But don’t worry, I’m ok! If
you haven’t noticed, I have had a lot more time to write and post, so, to be
honest, I’m pretty stoked! I’ll just go about, doing my thing, baking, writing,
and being thankful for the incredible people and support system I have in my
life.